MD Yam & Catfish Wraps

Yam & Catfish Wraps



1  Pound US Farm-Raised Catfish fillets

1  Cup yams, peeled and shredded

½  Cup chopped red onion

1  Cup canned black beans, rinsed and drained

2  Green onions, sliced

¼  Cup shelled sunflower seeds

2  Tablespoons light Italian or Caesar dressing

1  Teaspoon honey

Salt and pepper to taste

6   Flour tortillas, warmed to soften


Salt and pepper catfish and place on grill coated with cooking spray. Grill 4-5 minutes on each side until fish flakes easily when tested with a fork. Cut into 1-inch strips. Meanwhile, in a skillet coated with nonstick cooking spray, sauté shredded yams over medium high heat about 5 minutes or until crisp. Transfer to bowl. In same skillet, sauté red onion for about 5 minutes until tender. Add sautéed onion, black beans, green onions, and sunflower seeds to shredded yams; mix well. In a small bowl, mix together dressing and honey; toss with yam mixture to coat. Lay pieces of catfish in tortilla, top with yam mixture, fold and wrap. 

Recipe by: Holly Clegg.


Servings: 8 servings

Cooking Time: 17 minutes